Description
Gazpacho is a refreshing Spanish cold soup made with ripe tomatoes, cucumber, bell peppers, garlic, and lemon juice. It’s perfect for hot summer days, offering vibrant flavors and a cooling effect, with minimal preparation time.
Ingredients
4 cups tomato juice
2 cups chopped tomatoes
1 small onion, minced
1 medium green bell pepper, minced
1 cucumber, chopped
2 green onions, chopped
¼ cup chopped fresh parsley
3 tablespoons fresh lemon juice
2 tablespoons of vinegar (alternative to red wine vinegar)
1 clove garlic, minced
1 teaspoon dried tarragon
1 teaspoon dried basil
1 teaspoon white sugar
Salt and pepper to taste
Instructions
- Gather all your ingredients and prepare them by chopping the tomatoes, cucumber, green onions, and bell pepper. Mince the garlic and onion.
- In a blender or food processor, combine the tomato juice, tomatoes, onion, bell pepper, cucumber, green onions, parsley, lemon juice, vinegar, garlic, tarragon, basil, sugar, salt, and pepper.
- Pulse the ingredients until they are well combined but still slightly chunky. You want some texture in your gazpacho, so don’t blend it into a smooth liquid.
- Pour the gazpacho into a serving bowl and cover. Refrigerate for at least 2 hours, or until chilled.
- Once chilled, serve your gazpacho with a drizzle of olive oil, croutons, and fresh herbs for garnish.
Notes
Add a chopped jalapeño or a dash of hot sauce for a spicy kick.
For a sweet twist, try adding some diced watermelon or cantaloupe to the soup.
Blend longer for a smoother texture, or keep it chunky as per your preference.
Gazpacho can be stored in the fridge for up to 3 days. It’s best served cold.
- Prep Time: 20 minutes
- Cook Time: undefined
- Category: Soup
- Method: No-cook
- Cuisine: Spanish
Nutrition
- Serving Size: 1 serving
- Calories: 90
- Sugar: 8g
- Sodium: 330mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
